Tangerine Tapioca

Recipe Ingredients

2 1/2 teaspoons	12ml	Grated orange rind
2 1/2 cups	592ml	2% low-fat milk
1/3 cup	65g / 2.3oz	Sugar
3 tablespoons	45ml	Quick-cooking tapioca - uncooked
1		Egg - lightly beaten
1/2 cup	118ml	Tangerine juice
6		Fresh orange segments - (optional)

Recipe Instructions

Combine orange rind and milk in a 2-quart glass measure. Microwave at high 5 minutes or until milk is 180Fand tiny bubbles form around edge (do not boil). Add sugar, tapioca, and egg to milk mixture; stir well. Microwave at HIGH 5 minutes or until slightly thickened. Let stand 5 minutes; stir in juice.

Place plastic wrap on surface, and chill. Yield: 4 servings (serving size: 3/4 cup).

Source:
Cooking Light, October 1994, page 96

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